Parsley Mint Sauce
2 serrano chiles
1 1/2 cups tightly packed fresh flat-leaf parsley
2/3 cup tightly packed fresh mint leaves
3 cloves garlic, roughly chopped
2 tablespoons honey
2 tablespoons Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper
Broil or grill the serrano chiles until charred all over, remove, cover, and let sit for 5 to 10 minutes. Peel and roughly chop the chiles and add them along with the parsley, mint, and garlic to a food processor and pulse until coarsely chopped.
Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil and blend until emulsified. Season to taste with salt and pepper.